kimly's
- an eclectic blog

Blue Jacket Brewery

February 15th, 2014 by kimly

Blue Jacket Brewery

300 Tingey St SE, Washington, DC 20003 ‎

[on the corner of 4th and Tinget - 1 block south and 1 block east of the Navy Yard Metro exit]

February 7, 2014 – 4 adults

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Apple Butternut Squash Soup

February 1st, 2014 by kimly

2 pounds mashed butternut squash
4 large shallots – chopped
1 clove garlic – chopped
olive oil
2 large apples, peeled, cored, chopped
1 cup white wine
2 cups stock
bay leaf
sage
black pepper
salt

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Guacamole

February 1st, 2014 by kimly

1 ripe HASS Avacado
½ to 1 tomato, seeded and chopped
½ to 1 lime, juiced
½ to 1 small onion, minced (or shallot)
1 clove garlic, minced
kosher salt
cumin
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Biscotti

November 24th, 2013 by kimly

These pictures show a cranberry, dark chocolate, pistachio variety. This recipe is eminently adaptable.

½ cup (1 stick) unsalted butter, softened
¾ cup sugar
2 large eggs
1 tablespoon vanilla extract (coconut rum, triple sec, hazelnut liquor, etc)
2 cups unbleached all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
4 ounces good quality milk chocolate, coarsely chopped (I use the 3.5 oz non-filled Lindt bars or chopped Trader Joe’s Belgian)
1 cup chopped walnuts (or pecans, almonds, hazelnuts, macadamia, pistachios)

Add-ins: coconut, craisins, etc – about 1 cup

Preheat the oven to 325°F

  1. Line two baking sheets with parchment paper and set aside.
  2. (I use a stand mixer with a paddle attachment for everything but the chocolate, nuts and other add-ins – add the flour ½ cup at a time)
  3. Whisk the butter and sugar together until light and fluffy. Whisk in the eggs, one at a time and blend well. Whisk in the vanilla.
  4. Mix in baking powder and salt. Mix in flour, ½ cup at a time. Blend well. Stir in the chocolate and walnuts.
  5. Divide the dough and transfer half to each baking sheet (each half should be about 15-18 oz.) Flour hands and pat the dough into a loaf that is about 12 inches long and 4 inches wide.
  6. Bake the loaves for 25 minutes or until the loaves are firm to the touch and lightly browned. Cool on sheet ~10 minutes before transferring to a cooling rack. Allow to cool completely.
  7. Lower oven temp to 250°F.
  8. Use a sharp knife and cut 1/2-inch wide slices from each loaf. Return the slices to the baking sheets and bake an additional 10 minutes on each side or until they are dry and nicely browned.
  9. Transfer the biscotti to cooling racks. Cool completely then store airtight or freeze.



HINTS:

  1. Use a chef’s knife [non-serrated] and make each slice in one motion. Don’t saw.
  2. The loaves need to be COMPLETELY cooled before slicing or else the slices break.
  3. Dough will be very sticky – flour hands as often as needed to form loaves.
  4. I use salted butter without issue but have never tried stick margarine.


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Sandies

November 24th, 2013 by kimly

From the Kitchen of Debbie Sandberg

1 C. butter or margarine
1/3 C. sugar
2t water
2t vanilla
2 C. flour
1 C. chopped nuts (walnuts or pecans) – fairly fine

preheat oven to 325°

Cream butter and sugar; add water and vanilla; mix well. Add flour and nuts. Chill dough at least 3-4 hours. Shape into fingers. Bake on ungreased cookie sheet in slow oven about 20 minutes. Cool.

Melt 6oz semi-sweet chocolate pieces with 1T Crisco. Dip end in melted chocolate then in chopped nuts, shots or coconut.

kimly’s notes:

  1. I use a stand mixer with a paddle attachment.
  2. Dough can be chilled overnight or a couple of days but wrap air tight if storing more than overnight.
  3. Shaping into fingers takes forever. I press into a wax paper lined cookie sheet, chill, then cut into sticks.
  4. I dip some in semi-sweet, some in milk, some in white (I tend to have all three melted during the holidays) and I omit the crisco. I also use a double boiler to melt chocolate (especially white) but microwaves can be used in a pinch.
  5. Shots may also be known as jimmies or sprinkles – color choice is yours.











Pics will be updated once the sticks are dipped.

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orange cranberry apple sauce

November 24th, 2013 by kimly

Zest and juice 2 oranges into a large bowl – I had also juiced 2 additional oranges I had zested previously for a different recipe – substitute a couple cups of OJ if fresh oranges aren’t available

I used this zester: to get the long strips of orange peal. I think a micro-plane grater would also work the zest would just be in much smaller pieces.

Peal, core and rough chop some apples (I used about 2 dozen small – this is not an exact science: want more end product, use more; need less, use less) dumping them into the orange juice to keep from going brown.

Put fruit mixture into a large stainless steal, heavy bottomed pot over medium heat.

Add 1 cup sugar (I used light brown, white or dark brown would also work)

and stir

I added a bag of fresh cranberries almost immediately – if you want more whole cranberries, wait until the apples have started to cook down before adding the berries.


Bring to a boil, mash apples to the degree you want smooth sauce.

Ladle into prepared jars. Process in a boiling hot water bath for 10 minutes. Cool.

 

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Sandy Point State Park (visit 3)

November 23rd, 2013 by kimly

Visited: November 11, 2013 – $3 per car, automated collection, singles and quarters only or credit card

Went back again this time with my 18-55mm lens. I am much more comfortable with this lens for macros. I like this series just wish it wasn’t possible. Used the UV filter again – not sure I really see any difference.

==================================
State Website – admission prices and hours at the very bottom of the page

South Beach Rd
Annapolis, MD 21409

(Exit 32 off US 50 from either direction)

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Sandy Point State Park (visit 2)

November 3rd, 2013 by kimly

Visited: November 3, 2013 – $3 per car, automated collection, singles and quarters only or credit card

It was a breezy 55 degrees with a mix of sun and clouds. Great day for photography as the water had waves and whitecaps and the sky was blue with some clouds – interesting stuff to look at. Too much solid blue doesn’t make for interesting photographs.

I shot with my 55-300mm lens with a UV filter. Shots are nowhere near as sharp as I’d like. Not sure if this is a function of not shooting often with this lens or if the UV filter takes some getting used to.


==================================
State Website – admission prices and hours at the very bottom of the page

South Beach Rd
Annapolis, MD 21409

(Exit 32 off US 50 from either direction)

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Founding Farmers

October 15th, 2013 by kimly

Founding Farmers

1924 Pennsylvania Ave. NW, Washington, D.C. 20006

[on the corner of 20th and Pennsylvania Ave., NW - Two blocks west, 1/2 block south of the I & 18th Farragut West Metro exit]

October 10, 2013 – noon reservation, 5 adults

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Sandy Point State Park

October 8th, 2013 by kimly

Visited: October 8, 2013 – $3 per car, automated collection, singles and quarters only

State Website – admission prices and hours at the very bottom of the page

South Beach Rd
Annapolis, MD 21409

(Exit 32 off US 50 from either direction)







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